Ingredients:

Method:

Rinse the soybeans thoroughly with water and soak them overnight with water. The next day, discard the water and rinse the soybeans a few times. Remove the soybean skins as much as you can. Drain and set aside.

In a blender, add the soy beans (in batches). Add some water to the soybeans and blend well. Transfer the blended soybeans and water into a big 8-quart stock pot. Repeat the same until all soybeans are blended.

Bring the soybean mixture to boil on medium height. Stir occasionally to avoid the soybeans from sticking to the bottom of the pot. As soon as it boils, lower the heat to medium-low and continue to simmer for about 30 – 45 minutes or until the soy milk reduces to your desired consistency (I like my soy milk richer so I boil it longer).

Turn off the heat once the soy milk is done. Use a cheese cloth or paper or cloth coffee filter (you can get it on Amazon) to filter out the soybean residue. Squeeze the residue and make sure that all soy milk is fully extracted. Discard the residue. Add sugar to taste before serving the soy milk. If you like fried youtiao or Chinese crullers, you can dip it into the soy milk or cut them into pieces and dunk them into the soy milk. It’s delicious and a great breakfast.

Soy milk has been gaining popularity in the United States due to its many health benefits. Nowadays, you can get soy milk at any regular grocery stores or Asian food stores. However, mass-produced soy milk are mostly made with non-organic and GMO (genetically modified) soybeans, and preservatives are added. As more and more people are turning away from GMO ingredients and go for natural foods, many are wondering how to make soy milk at home. The good news is I will be showing you the step-by-step, so everyone can enjoy the purest soy milk made with organic and non-GMO soybeans.

Now a little history about soy milk. Soy milk, or soybean milk (豆浆 doujiang) is a traditional staple in Asia, especially in China, Taiwan, Hong Kong, Malaysia and Singapore. The Chinese invented soy milk thousands of years ago, and from soy milk, they also created tofu and tofu skin. Soymilk is very versatile and can be served sweet or salty. In China and Taiwan, soy milk with fried Chinese crullers or youtiao (pictured above) is a staple breakfast for many people.

To make soy milk, you need only two key ingredients: soybeans and water. A good blender is always handy to blend the soybeans. I used the Blendtec Designer Series Wildside and the blending of the soybeans was a breeze. Three seconds and a big batch of soybeans and water were finely blended. It was really amazing.

You can find organic and non-GMO soybeans online or at stores such as Whole Foods. Some Asian grocery stores also carry them. Please take note that organic soybean doesn’t mean that they are non-GMO, so make sure you read the label and packaging well. I got mine online.

Making soy milk is rewarding as homemade soy milk is richer in taste, with a pleasant soy aroma. It keeps well in the fridge for a few days, so making a big batch is definitely the way to go!

Why do we have to remove the skins? Can we dont in order to make life easier? :) Also, I have tried almond bean curd before, do you think by adding almond essence, we can make almond-flavoured soya bean drink? Should taste ok?

The skin will come off by themselves after soaking overnight and they should float on top of the water, just discard those as much as you can. If you can’t, it’s fine. You can try the almond extract I have never tried it before.

what is the purpose of removing the skins? Also, why add almond extract when you can add fresh almonds to the cooking process? I made my first batch of soy milk last yesterday and added equal parts almonds and soybeans, turned out quite delicious. Again, I haven’t found a reason to remove the skins, it was pretty laborious. As for cooking the beans, I’ve cooked many types of dried beans before, I’ve never soaked them overnight, I do use the “quick soak” method, boil the beans for 3 minuts. let cool, rinse the beans, then add appropriate water to pat, add beans, bring to boil and simmer for about 1 hour, then process the beans into milk. you can do in a morning or afternoon time and as far as I can tell, it is still a wonderful drink. Sometime, I’ll add papaya chunks or a little pomegranate juice that is freshly juices. I’m even going to take it to another level and try using coconut water instead of plain water for extra boost.

I got to know you from Steamy Kitchen,Jaden Hair. But, this is the first time I write to you. Two years ago, I already started reading your webside, using your recipes cook for my family and sharing with many friends. I have your cook book Easy Chinese Recipes. We all love your recipes so much. I use a lot of chinese new year recipes from yours. Here, I just want to say Thank you so much for posting all the delicious recipes for us. I will share your newsletter with my friends who love cooking like me. Good Luck!

Thank you so much for your website, enjoyed browsing through. Pardon me for being a pain and ask if you have a recipe for making the jelly form of soya milk that one can buy almost anywhere in the cities you have mentoned. many thank, keep up the marvelous work

I finally tried this this morning….SO yum! Thank you!! In the past, I’ve been trying…too hard. Measuring ingredients by weight and volume, timing everything perfectly. This recipe is a lot more creative, and lets me use my own judgement. Thank you!!

Do you add any liquid to the batter? This sounds like Korean savory pancakes, except we add water (I sometimes use milk), and I’ve never used the soybean residue before. Sounds good, and would make a complete protein when combined with the wheat flour!

The best way to eliminate “beany” flavor and maximize nutrition is as follows:

1) Soak the beans 12 hours. Change the water once or twice if possible/convenient.
2) After soaking, handle beans carefully because any injury to the beans releases the LOX group of enzymes that is responsible for creating the “beany” flavor which is actually due to free radicals formed by the enzymes. Toss out the soak water.
3) Boil the whole beans in a 10:1 water:bean ratio by weight for no more than 10 minutes. This will inactivate the LOX enzymes. Scoop the scum off the top of the water.
4) Pour the beans and water into a sturdy blender and blend on high for at least a minute.
5) Pour contents of blender into a pot and boil for at least 20-30 minutes. This will further inactivate/destroy anti-nutrients such as trypsin inhibitor.
6) Strain through multiple layers of cheesecloth into an airtight, sealed glass container and either drink immediately or refrigerate.
7) Soymilk should keep for about 1 week. Maybe up to two weeks.

An alternative method that may save time and be even more effective would be to drop dry soybeans directly into boiling water for 10 minutes, scoop off the scum, drain in a colander/sieve, and then soak for 12 hours. After soaking, blend the beans and make the soymilk as described above.

Nonsense. Dr. Kim recommends boiling the bens first for 15 minutes only to get rid of the trypsin and retain the nutritional value. Abusing your beans does not make a difference. Boiling them will remove the unwanted enzyme.

I went to the website you linked and the steps you included here are nowhere to be found. And, beans are only soaked for 6 hours at the most. Depending on the climate soaking can take less time. The article states use a ratio of 1 part beans to 5 parts water. The article does not state to baby the beans. If you simply boil the beans for 15 minutes, that will take care of the trypsin according to Dr. Kim and retain the nutrition and rids most of the beany taste. The extra step of boiling the beans and then the milk is not necessary and is not mentioned in the article. If you do this there is more opportunity to lose nutrition. The article does say to boil the beans 20 to 30 minutes, however. Boil the soaked skinned beans, blend them, strain and drink. It is that easy.

Running the bean/water mixture through a strainer is slow because the filter/strainer clogs up, so I tried a different method.

First I turned the dry beans into flour in my Vitamix blender, then removed the flour, and added water to the blender. With the blender on low, I added the flour back to the blender and ran it up to high for several minutes. Meanwhile, I boiled the rest of the water in a large pot, then added the soy/water blend, and returned the mixture to a boil, stirring occasionally.

After boiling, I let the mixture cool in the pot for 30 minutes. Then I carefully removed the milk with a cup while leaving the soy residue on the bottom of the pot. When I reached the soy residue on the bottom, I put it into a strainer for a while to drain, but there wasn’t much liquid left. This method seems faster and easier than trying to strain the residue out.

The soy residue doesn’t taste bad, so I’m having it for breakfast with some sweetener instead of oatmeal.

You say presevatives are used in gmo soy beans. What preservatives? I never heard of preservatives being used. The fact that they are dry beans means that drying has preserved them. Please cite the article or site that says preservatives are used so I can see which ones.
Also, boiling removes trypsin the enzyme that impedes digestion. Soaked beans don’t have to be babied and if trypsin is released by abusing your beans, boiling will remove it. You will definitely need more than 2 cups of water to soak two cups of beans.
The beans can be boiled first which is how I do it as suggested by Dr. Ben Kim. Beans are only boiled for 15 minutes to get rid of the trypsin and preserve the nutritional content.

The major difference between soymilk and “regular” milk (predominantly cow’s milk in the United States; goat and sheep’s milk are other options) is that one is derived from a plant and the other from an animal. Although ethical, hypothetical, or debatable issues frequently arise when discussing this subject, this answer is going to deal strictly with the nutritional differences between these two kinds of milk..-.:

I do not have a scale and would like to try your recipe and I could not find this info on the Internet. Can you tell me approximately how many cups of soya beans is 1.5 ibs? I do not have a scale. Perhaps that information can be added to your article for those of us who don’t have a scale. Thanks!

I have purchased a soybean maker. It grinds the pulp so fine that I drink together with the milk. The traditional way of making soy bean milk is to filter out the pulp. I don’t know whether it is good to take in too much pulp. Anyone has any comment about this?

I haven’t heard of the brand but I will go Google it. My mom had a machine that specially designed for soy beans but I did not want to carry it all the way from Malaysia to Sweden. Those variety in the lil city I’m living in Sweden is limited. I will check on your suggestion on Amazon. Thanks Bee. Ohh… btw your cookbook had really calm my home sickness down (food wise) :)
I loved it very much and I have purchased 3 from Amazon and 4 from Kinokuniya Singapore. All 3 of my Swede’s sis in laws likes it too. I am so happy I randomly found you on Amazon. Keep up your fantastic work! !

Hi and thanks for the recipe. I made a batch of fresh soy milk yesterday and kept in the fridge but this morning i noticed all soy milk has become lumpy and slimy texture. Do you happen to know why? Thanks

The soy milk needs to be cooked for about ten minutes only. When you blend the soy beans, blend them with the amount of water to produce the desired thickness so you don’t have to simmer it for an hour to make it thicker. It should be at the desired thickness *before* you start cooking.
After filtering the soybeans, you have the “lees” or “okara” left over. This is a very healthy fiber and protein rich food! Don’t throw it away! I use it in everything from home made bread to soups and omelets. You can dry it and use it as a very healthy soy protein additive.

I know this is an old thread, and I don’t know if anyone will ever read this…

1) Do NOT buy cheap bulk soybeans! They produce poorly. Most American soy bean growers grow soy beans designed for being turned into soy oil and livestock food. These will not give good results. Find an Asian market and buy soybeans grown for making tofu, you will get much better yields. There are growers in California that grow good Japanese or Asian soybeans, or you can just buy imported soy beans.

2) Soymilk MUST be cooked for at least seven minutes to destroy enzymes that are toxic. I cook mine for ten. It is NEVER necessary to cook soymilk more than ten minutes. Get your soybean/water ratio right from the start. NEVER simmer soy milk to thicken it.

3) Buy a good book on tofu and soy milk making. A lot of the online recipes are WRONG. The old Japanese Tofu masters make tofu from soymilk that was made from approximately 8 cups of water to 1 cup of beans. I use that same ratio and I get perfect tofu. If you are just making it for the soy milk, you use less water depending on how rich you want your soy milk, usually 4-6 cups water per cup of soy beans. Again – go buy a good book on soy milk and tofu making.